Chicken Mushroom Congee

Source : Soak Both Shiitake Mushroom And Dried Scallops Over Nightput All Ingredients Into The Instant Potclose The Lid Venting Knob In Venting Position Then T...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : October 24, 2022

Step:

  1. Soak both shiitake mushroom and dried scallops over night

  2. Put all ingredients into the instant pot

  3. Close the lid, venting knob in venting position, then turn venting knob to sealing Position.Select porridge, high Pressure for 20 minutes + Natural Release.

  4. Open the lid carefully, add salt/soy sauce for taste.

  5. I like it the way it is already. However if you prefer a thicken congee, turn on the Saut function and stir until the thicken consistency you prefer.


Ingredients

  1. 1/2 (1 lb) skinless and boneless chicken thigh
  2. 4 shiitake mushrooms
  3. 4 dried scallops (optional)
  4. 1 cup jasmine rice
  5. 2 slices ginger
  6. to taste Salt and soy sauce
  7. 8-9 cups liquid (refer to note below)
  8. Note: The liquid can be combination of chicken stock, water, and the left over water from the shiitake mushroom and dried scallops. I wouldnt put more than 2 cups of chicken stock
  9. Or simply just use water. I prefer the first option though
  10. Green onions, deep fried Chinese donuts and fried peanuts for garish

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